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Topic: Class with Gianaclis Caldwell (Read 1586 times)

I know that many of us have commented on how much we have liked the book "Mastering Artisan Cheesemaking" by Gianaclis. Well, she is teaching a class in Marin CA on October 25. I am very excited about this opportunity. If you live close enough to consider taking it please check the link on the attachment. At this time there are just a few more openings!

Okay, here is another teaser..... a few spots left for this. Here is a summary from Gianaclis: "We will be making three cheese types with three distinctive acid development goals, one stretched curd, one bloomy, and one feta. I will also be bringing curd in various stages of acid development for intensive pH investigation and sensory training."

It was a great class with lots of good opportunity for question and answer time. I really enjoyed meeting the interesting cheesy people that came to share and learn. And I especially liked that the cheeses I brought to share were considered edible!I hope she will come again next year for another class!